WOVEN DRIED-FRUIT TART
Strips of pate brisee woven in the style of classic chair caning give a twist to the familiar lattice-topped tart (the star pattern is easier to make than it seems). Even the filling is a surprise!
Provided by Martha Stewart
Number Of Ingredients 15
- On a lightly floured surface, roll each disk of pate brisee into a 14-inch circle, 1/8 inch thick. Place 1 circle on a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Fit the other circle into an 11-inch fluted round tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until ready to use.
- Make the lattice: Remove baking sheet from freezer. Using a clean ruler as a guide, cut dough circle into sixteen 1/2-inch-wide strips with a sharp knife or a fluted pastry wheel. Lay 6 strips of dough on another baking sheet in parallel lines that extend slightly past the width of the tart pan. Lay 6 more strips on top, almost perpendicular to the first strips. Starting in the center, weave 1 new strip diagonally through the existing grid, under the bottom layer of strips and over the top layer. Push diagonal strip into corner of each square (where the perpendicular and parallel strips meet) to create a tight fit. Weave a second strip 1 inch away, this time weaving over then under. Repeat weaving strips across 1/2 the tart. (If dough strips become too soft, return to freezer until firm.) Return to center, and repeat with remaining dough strips to form a star lattice pattern. Freeze until ready to use.
- Bring water, Cognac, sugar, vanilla seeds and pod, cinnamon stick, orange zest, and cloves to a boil in a medium saucepan, stirring until sugar dissolves. Add dried fruits, reduce heat, and simmer gently until fruits soften but have not broken down, about 20 minutes. Strain through a sieve into a measuring cup, and reserve fruit and liquid separately. Let both cool. Discard vanilla pod, cinnamon stick, orange zest, and cloves. (If you have more than 2 cups liquid, simmer in a small saucepan over medium-high heat until reduced; it's fine if you have slightly less than 2 cups.)
- Spread cooled fruit mixture evenly on dough in tart pan, and brush with 1/2 cup of the reserved cooking liquid. Combine yolk and cream in a small bowl, and brush some along top edges of tart. Carefully slide frozen lattice on top of tart, centering it on filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.
- Preheat oven to 400 degrees. Bake tart for 15 minutes. Reduce heat to 375 degrees, and continue baking until crust is golden brown and filling is bubbling, about 40 minutes. (If crust browns too quickly, tent edges with foil.) Brush crust and fruit with another 1/2 cup reserved cooking liquid. Let cool in pan on a wire rack. Unmold, and serve immediately with creme fraiche on the side.
DRIED FRUIT AND ALMOND TART
- For the fruit, combine the prunes, apricots and figs in a mixing bowl and cover with the Armagnac. Let stand for 3 hours, turning the fruit from time to time.
- Meanwhile for the crust, place the flour, sugar, salt and cinnamon in a food processor and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, pour in the egg mixture. Process just until dough begins to come together. Gently press the dough together with your hands, flatten into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Drain the fruit; set aside. Roll out the dough between 2 large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom, or a 10-inch quiche dish. For the filling, cream the butter and the confectioners' sugar with an electric mixer. Beat in the eggs one at a time. Add the vanilla. Mix in the flour and the salt. Stir in the ground almonds.
- Spread the fruit evenly over the bottom of the tart shell. Spoon the filling over the fruit. Bake until the filling is set and the crust is browned, about 40 minutes. Place on a rack to cool. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 358 milligrams, Sugar 26 grams, TransFat 1 gram
DRIED-FRUIT TART WITH BRANDIED CRèME ANGLAISE
- On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about an 11-inch round). Fit dough into an 8-inch tart pan with a removable fluted rim and trim edge. With a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
- Preheat oven to 375° F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, 8 to 10 minutes more. Cool shell in pan on a rack.
- Make dried-fruit mixture:
- In a heavy saucepan simmer water with sugar and vanilla bean, stirring occasionally, until sugar is dissolved. Halve apricots and add to syrup with prunes and cherries. Simmer mixture 10 minutes and pour through a sieve into a 2-cup glass measure (you will have about 1 2/3 cups syrup). Reserve fruit and vanilla bean.
- In a food processor purée 1/2 cup reserved fruit and 2 tablespoons syrup until smooth. Spread purée evenly over bottom of tart shell and arrange remaining fruit on top. In a cup sprinkle gelatin over cold water to soften 1 minute. In a small saucepan boil 1/2 cup remaining syrup until reduced to about 1/4 cup. Remove pan from heat and add gelatin mixture, stirring until gelatin is dissolved completely, and with a pastry brush brush glaze on fruit. Reserve remaining cup syrup for crème anglaise.
- Make crème anglaise:
- Have ready a metal bowl set in a larger bowl of ice and cold water. In a 2-quart heavy saucepan combine cream and reserved cup syrup. Split reserved vanilla bean lengthwise and scrape seeds into pan. Discard vanilla bean. Bring mixture just to a boil and remove pan from heat. In a bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned pan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170° F. (Do not let custard boil.) Pour custard through a fine sieve into metal bowl set in bowl of ice water. Cool crème anglaise completely and stir in brandy. (Crème anglaise may be made 1 day ahead and chilled, its surface covered with plastic wrap.)
- Serve tart with crème anglaise.
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- Heat the oven to 400 degrees F. Line 1 rimmed baking sheet with a nonstick liner. Set aside 2 tablespoons of the confectioners sugar.
- Put the dried fruit, 2/3 cup water, and the marmalade in a medium saucepan and cook over medium heat until boiling. Reduce the heat to low, cover, and simmer, stirring occasionally, until the fruit is tender and the liquid is reduced and thickened, about 10 minutes. Set aside to cool completely or transfer to a bowl, cover, and refrigerate for up to 3 days.
- Arrange a large piece of plastic wrap on the counter. Sprinkle generously with some of the remaining confectioners sugar. Using a rolling pin, roll out the puff pastry sheet, sprinkling the top and bottom often and generously with the sugar to prevent slicking, into a 10-inch square, then trim into a 10-inch round. Move to the prepared baking sheet.
- Spoon the cooled dried fruit into the center of the pastry, mounding it slightly and leaving about a 2-inch border. Fold the edges over the filling, pleating the pastry as you go around the filling and leaving the center of the fruit uncovered. Sprinkle the remaining sugar over the pastry.
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- Prepare and chill Almond Pastry. Preheat oven to 450 degree F. Use your hands to slightly flatten pastry dough on a lightly floured surface. Roll dough from center to edge into an 11-inch circle. Wrap pastry around rolling pin. Unroll into an ungreased 9-inch tart pan with a removable bottom. Ease pastry into tart pan, being careful not to stretch pastry. Press pastry into the fluted side of tart pan. Trim edge. Line pastry with a double thickness of foil. Bake for 5 minutes; remove foil. Bake about 5 minutes more or until edge of pastry is light brown. Transfer to a wire rack. Reduce oven temperature to 350 degree F.
- Meanwhile, in a medium mixing bowl beat cream cheese, ricotta cheese, egg, and sugar with an electric mixer until combined. Stir in orange peel. Spread into partially baked pastry. To prevent overbrowning, cover edge of tart with foil.
- Bake about 15 minutes or until filling is slightly puffed on edges and center is set. Cool on a wire rack for 1 hour.
- Meanwhile, place dried fruit in a small bowl. Add the boiling water. Cover and let stand 30 minutes. Stir red currant jam into dried fruit mixture. To serve, remove sides of tart pan. Spread fruit mixture over cooled tart. Cut into wedges.
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Top Asked Questions
How do you use pastry cream for fruit tart filling?Now pipe the shells half full of pastry cream. Or you could just spoon it in and gently smooth it down. Next, arrange your fruit on top of the pastry cream, about a 1/2 cup per tart. Finally, brush each one with the apricot glaze.
How to make a Frangipane tart?Any dried or cooked fruit will work beautifully in this frangipane tart. 1. To make the pastry, place the flour, butter, sea salt and icing sugar in a food processor and process for 20 seconds until fine breadcrumb consistency. Add the milk and egg yolks and process for 20-30 seconds into a dough.
What is a fruit tart made of?The classic filling for a fruit tart is pastry cream, or creme patissiere, which is a rich, thick custard made from a mixture of milk, vanilla, eggs, sugar, flour and cornstarch (a thickener) that is cooked on the stove.
How do you make a fruit tart with apricot glaze?Pour the glaze through a wire mesh strainer and into a small bowl to remove any bits of fruit. Now pipe the shells half full of pastry cream. Or you could just spoon it in and gently smooth it down. Next, arrange your fruit on top of the pastry cream, about a 1/2 cup per tart. Finally, brush each one with the apricot glaze.